Instructions
Step 1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork-tender.
Step 2. Drain the potatoes and mash with butter, warm milk, salt, and black pepper until smooth and creamy. Keep warm.
Step 3. Season the salmon fillets with paprika, garlic powder, salt, and black pepper.
Step 4. Season the shrimp lightly with a pinch of salt and black pepper.
Step 5. Heat the olive oil in a large skillet over medium-high heat.
Step 6. Sear the salmon for 4 to 5 minutes per side until golden and cooked through. Remove and keep warm.
Step 7. Add 1 tablespoon butter to the skillet and cook the shrimp for 1 to 2 minutes per side until pink and opaque. Remove and set aside.
Step 8. Reduce the heat to medium and melt 2 tablespoons butter in the same skillet.
Step 9. Add the garlic and cook for 30 seconds until fragrant.
Step 10. Stir in the chicken broth and simmer for 2 minutes.
Step 11. Add the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, parsley, thyme, salt, and black pepper.
Step 12. Simmer gently for 3 to 5 minutes until the sauce thickens slightly.
Step 13. Return the shrimp to the sauce and stir gently to coat.
Step 14. Cook the green beans in boiling water for 4 minutes and the peas for 2 minutes. Drain and toss with 1 tablespoon butter.
Step 15. Spoon mashed potatoes onto serving plates.
Step 16. Place a salmon fillet over the mashed potatoes and top with the creamy garlic shrimp.
Step 17. Arrange the green beans and peas alongside the salmon.
Step 18. Drizzle generously with the creamy garlic sauce and garnish with parsley and rosemary if desired.
Step 19. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the mashed potatoes, seafood, and vegetables together or in separate containers for best quality.
Reheat gently in a skillet over low heat or in the microwave at 50% power to prevent the salmon and shrimp from overcooking.
Add a splash of cream or milk when reheating to restore the sauce’s creamy consistency.
Freezing is not recommended, as the cream sauce may separate and the seafood texture can become less tender after thawing.
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